Spicy Vegan Curry Bowl
Curry’s a great dish that, when you know which spices to add, can make a great addition to your rotation of weeknight dinners. In this recipe, we’re going to take you through a basic spicy vegan curry, including some spices and veggies that we quite like in a curry.
- 1 aubergine, diced.
- 200g mushrooms, chopped.
- 150g tender stem broccoli, chopped.
- 1 small onion, peeled and diced.
- 4 cloves garlic, peeled and diced.
- 800g chopped tomatoes.
- Pinch of salt and pepper.
- 3 tablespoons curry powder.
- ½ teaspoon ground ginger.
- Add your onions and garlic to the pot with a little olive oil, and cook gently until softened.
- Include your mushrooms, broccoli, and aubergine, and allow them to begin to gently soften in their own juices. Add in a splash of water if they start to catch.
- Once the veggies are softened, add in the spices, and toss to coat. Allow them to bloom for thirty seconds to a minute, before adding in your chopped tomatoes.
- Simmer for thirty minutes, removing the lid for the final ten.
- Serve, hot, with rice or naan.
Step by Step Preparation
First things first, let’s get the base ingredients started.
We’re going to start off here with a whole white onion, and four cloves of garlic.
Chop both of them quite finely, and then add to the pot with a little olive oil. Allow them to soften before you add the other ingredients.
To help vegetables soften well in the pot, add the lid as they’re coming up to heat.
That way, any steam that they produce will be trapped within the pot, gently cooking them and making sure that they’re nice and soft before you add any other ingredients in.
Once your onions and garlic are properly softened, add in your other vegetables all at once.
The preparation of the veggies doesn’t matter too much in curries, or other stew-like dishes, as they’re going to boil on the stove for quite a while.
This means that all the veggies within the dish will become soft and delicious with time, so whether an ingredient is bite-sized doesn’t matter too much here.
As with the onions and garlic, put the lid on the pot and allow the vegetables to steam gently.
As they cook, the aubergine and mushrooms will release water, which will help with that process.
To get it started, you could add a splash of water to the pot at the same time as the veg, and that way you’ll avoid burning things to the pot, while also cooking your food faster.
After a few moments, add in your spices. I’m a big believer in spice blends, so that’s what I’ve gone for here.
On top of the standard salt and pepper seasoning, I’ve added three tablespoons of curry powder, and a slight sprinkling of ground ginger.
Toss the ingredients to fully combine everything, and then add your tomatoes.
It’s hard to go wrong with this step, just make sure that you’ve fully mixed the tomatoes throughout the dish.
If you don’t do this, then you might end up with a small pocket of food that’s burned to the pan, or, worse – flavorless!
Then, turn the heat down to a gentle simmer, and allow it to bubble over that low heat for roughly half an hour.
There’s no hard and fast rule for this part, it’s just down to your personal preference.
What you’re doing here is reducing the liquid of the tomatoes down, so that it condenses and forms a richer, thicker sauce.
In order to make that work best, remove the lid from the pot for the final ten minutes. That will allow water to evaporate off and leave as steam, leaving you with a rich, decadent sauce.
Comparing this photo to the previous one, it’s easy to see how the sauce has thickened.
This is due completely to the water evaporating, and it gives a truly delicious flavor!
Before stirring for a final time and serving, make sure you scrape down the sides of the pot where a small amount of liquid has collected: those bits are condensed flavor!
When you’re happy with the final texture, serve it up!
This would be best served with either steamed rice or some warm, fresh naan bread!
Serve this warming spicy vegan curry bowl up to get some heat into your bones on a cold winter’s night!